Chocolate Cake With Butterscotch Icing Moms Recipe 355 Food

CHOCOLATE CAKE WITH BUTTERSCOTCH ICING (MOM'S!) RECIPE - (3.5/5)

Steps:

• Preheat oven to 350 and use 9x13 pan. (a) Dissolve cocoa in boiling H20 or coffee. Set aside. (b) Mix together sour cream or buttermilk with baking soda set aside. (Will rise) (c) In separate bowl, beat eggs then add oil, sugar, vanilla. Add cocoa mixture from above. (d) In separate bowl mix baking powder, salt and flour. Add slowly to the egg mixture above. Once (a)(c) and (d) are mixed, lastly add (b) sour cream and baking soda to the mix. Bake for 1/2 hour and check. Icing: On stove, bring butter, brown sugar and cream to a boil. Boil 3 minutes or until the candy forms a soft ball (test) in ice water. Remove from heat, let cool for 10 minutes. Add icing sugar and vanilla, mix and add cream to make it a creamy texture (will be easy to spread). Add to cake when cooled.

MOM MOMS BUTTERSCOTCH ICING

Steps:

• On stovetop melt the butter, add the brown sugar and boil over low heat for two minutes, stirring constantly. Add the milk, stir until the mixture comes to a boil again. Remove from heat and allow to cool to about room temperature.
• Slowly beat in the confectioners sugar, using more or less sugar depending on the consistency desired. Beat until mixture is thick enough to spread.

BUTTERSCOTCH CHOCOLATE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9x2 inch baking pan.
• Cool on a wire rack for 30 minutes.
• Using the end of a wooden spoon handle, poke 12 holes in warm cake.
• Pour butterscotch topping over cake; cool completely.
• Spread with whipped topping; sprinkle with candy bars.
• Refrigerate for at least 2 hours before serving.

BUTTERSCOTCH FROSTING

Steps:

• Melt butterscotch pieces.
• Stir in water until blended.
• Cool until lukewarm.
• Combine cream cheese, half and half, and salt.
• Beat until light and fluffy.
• Blend in butterscotch and vanilla.
• Fold in whipped cream.

CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING RECIPE - (4.6/5)

Steps:

• Directions for Making the Cake: 1. Heat oven to 350 . Grease and flour two 9" round cake pans. 2. In a mixing bowl, beat butter, brown and granulated sugars on medium speed until well combined and fluffy. Add the eggs one at a time mixing well in between additions. 3. In a separate bowl, mix flour, baking soda, salt and cocoa. 4. Alternately combine the flour mixture with the milk into the egg mixture on low speed. 5. Add the almond extract, Kahlua, and the coffee last, mixing at medium speed until well combined. 6. Divide batter in half between the two cake pans and bake between 20 - 25 minutes, or until a toothpick inserted comes out clean. Directions for Making the Frosting: In a small skillet, over medium heat, cook the 3 TB of butter and brown sugar to boiling and stir frequently. Add the 2 TB of milk and cook for another minute while continuing to stir. Remove from heat and set aside to cool until mixture reaches room temperature. In a mixing bowl, combine the 1 /2 c of butter, and powdered sugar, and beat on medium speed until mixture is well combined and fluffy. Fold in the butterscotch mixture from the skillet along with the 2 TB of milk and Frangelico, and beat until smooth.